Hayatun Nabi MPHAus MHSMAus MBBS Dept of Public Health Food Adulteration What is Adulteration Simple definition Reducing the purity of a food by the addition of a foreign or inferior ID: 493761
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Dr. Mohammad Hayatun NabiMPH(Aus), MHSM(Aus), MBBSDept. of Public Health
Food AdulterationSlide2
What is Adulteration?Simple definition:Reducing the purity of a food by the addition of a foreign or inferior
substance or by the removal of some valuable ingredient.
Defines almost every situation where the quality of a food might by impaired to the point where it should be removed from interstate
commerce.
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AdulterationGreeks and Romans acted to prevent wine makers from coloring and flavoring wineAthens had “public wine inspector”England proscribed “
scanting
weight” of bakery goods
Edward the Confessor provided public punishment for brewers of “bad ale”Pliny the Elder mentioned adulteration of bread
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AdulterationAddition of sand to brown sugar and rice to make heavierAddition of colors to disguise poor qualitySnails added to milk to make more “frothy”
Addition of stone chips to rice to make heavier
Addition of formalin to keep the fish fresh
Use carbide and other chemicals to fruits and vegetables
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Intentional AdulterationSalt and acid food preservatives Food colorsCoal Tars in EUVegetable dyes in USPickles colored green with copper salts
Food
Flavors
Pear, banana essence in fruit juices5
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Intentional AdulterationMilk adulterated with water and by removal of creamButter adulterated with lard and oleomargarineCheese made from skim milk or cottonseed oilStarch
addition to sausages
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Adulteration CriteriaMagic words:Poisonous and deleterious
Added substances
Injurious
to health
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Poisonous and DeleteriousPoisonous = injurious effect or deadly effect as result of chemical reaction between substance and bodyN2 gas in flour
Deleterious
= broader term which includes mechanical, physical and bacterial agents
Shell fragments in Oysters8
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Added SubstancesSubstances intentionally added to foods are scrutinized more closelyLegal question is whether or not substance is considered “added” or a component of the food
Would now be considered “food additives”
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US v. Coca ColaIssue: Was caffeine an “added substance” in coca colaCompany argued caffeine even if added separately should NOT be considered an added substance because it is essential to identity of product.
Court decided caffeine was an added substance on basis of protection consumer
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Ordinarily InjuriousOyster shell fragments in canned oysters.Court held presence of shell fragments not “ordinarily injurious to health” so product not adulterated
.
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Food AdditivesAny substance which is intended to become a component of a food product or which affects a food product Includes substances used for processing, manufacture, packaging, treating, etc.Including irradiation
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Food AdditivesDirect food additivesSubstance intended for use in food
Serve a particular functional effect
Indirect food additives
Substances that become a part of food from processing, packaging or food contact surfaces reasonably expected to become part of food Accidental Additives
Substances which accidentally get into foods are not considered food additives unless injurious to health
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Food vs. Food AdditiveFood is broad term that includes food components, raw materials and food additivesFood becomes a food additive when used as a component in another food
Food additives require premarket approval
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Economic AdulterationFood processed or manufactured in such a way as to make it appear to be better or of greater value than it is
Includes:
Appearance
Contents Quantity
Volume
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Economic AdulterationP/D usually defined in relation to some measure of harm
May render injurious
Ordinarily renders injurious
Unsafe
As necessary for public healthPoisonous without regard to quantity
Flourine
or
Monochloroacetic
acid in
beer
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Filthy/Putrid/DecomposedFood is adulterated if consists in whole or in part of filthy, putrid or decomposed substances or if otherwise unfit for foodProducts of diseased animals (died otherwise than by slaughter)Protects
aesthetics
and sensitivities of consumers so contamination need not be visible
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Other Adulteration Criteria:De Minimis quantitiesQuantity of contaminant too small
Otherwise unfit
Question of fact
Tough rubbery fishInsanitary conditions Packaged or held under insanitary
conditions
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Adulteration SummaryAdulteration is defined in terms of health, potential for harm and reduction in economic valueStandard is the measure of harm
May render injurious
Ordinarily injurious
Unsafe
Public health protection
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Dr. Mohammad Hayatun Nabi20
Thank you